Air-based fryer pan

ABSTRACT

An apparatus, pan and method for the preparation of food with hot air including a pan bottom providing a pan surface area for receiving food to be prepared, and side-walls at least partly surrounding the pan surface area, and a mounting connector for temporarily mounting the pan inside a food preparation chamber of an apparatus for preparing food. The pan bottom is provided with a plurality of through-holes as a hot air passage. The through-holes cover approximately 3 to 50% of the flat pan surface area and the heat capacity per area of a bottom surface of the pan bottom is between 10 and 75 JK −1  dm −2 .

This application is the U.S. National Phase application under 35 U.S.C.§ 371 of International Application No. PCT/EP2014/060647, filed on May23, 2014, which claims the benefit of European Application No.13170411.6 filed on Jun. 4, 2013. These applications are herebyincorporated by reference herein.

FIELD OF THE INVENTION

The present invention relates to the preparation of food with hot air,and relates in particular to a pan for a hot air apparatus for preparingfood, an apparatus for preparing food, and a method for preparing foodwith hot air.

BACKGROUND OF THE INVENTION

Food can be prepared by hot air. An example for an apparatus using hotair to prepare food is the Philips air-based fryer. The air-based fryeris an appliance for cooking food, for example fries or chicken, whereinthe heat is provided by hot air. In order to heat the food for thepreparation purpose, a stream or flow of hot air is moved passing thefood to heat the food, respectively the air is blown through the foodcontaining volume for heating purposes. An apparatus like the air-basedfryer can be used in the household environment, for example. Anapparatus for preparing food with hot air is described in WO 2012/032449A1. Besides the preparation of fries or chicken with hot air, it hasalso been shown that, for example, more delicate food such as fish canalso be prepared with hot air. However, basket-like structures used forchicken or fries have been shown to provide results of the preparedfood, i.e. the prepared fish, that, in terms of quality, i.e. taste andoptical appearance, may still be improved.

SUMMARY OF THE INVENTION

Hence, there may be a need to provide an apparatus for preparing foodwith an enhanced range of quality of the result in relation with thepreparation of fish, or other delicate food.

The object of the present invention is solved by the subject-matter ofthe independent claims. Further embodiments are incorporated in thedependent claims. It should be noted that the following describedaspects of the invention apply also for the pan for the hot airapparatus for preparing food, the apparatus for preparing food, and themethod for preparing food with hot air.

According to the invention, a pan for a hot air apparatus for preparingfood is provided, the pan comprising a pan bottom, side-walls and amounting connector. The pan bottom is provided for providing a pansurface area for receiving food to be prepared. The side-walls areprovided at least partly surrounding the pan surface area. The mountingconnector is provided for temporarily mounting the pan inside a foodpreparation chamber of an apparatus for preparing food. The pan bottomis provided with a plurality of through-holes as a hot air passage. Thethrough-holes cover approximately 3 to 50% of the pan surface area. Theheat capacity per area of the projected bottom surface of the pan bottomis between 10 and 75 JK⁻¹ dm⁻².

As an advantage, during the preparation the heat is provided for thefood to be prepared in a balanced ratio with respect to, for examplecooking fish or meat. For example, a crust can be formed as an optimalresult, since a sufficient contact with a hot surface area is provided.In particular, the above given range of the heat capacity per area ofthe pan bottom ensures that a heat buffer is provided that can be usedto heat up the meat or fish to a higher temperature, for example toprepare a better crust. The given range of the through-holes is assuringthat the inner side of the food is cooked in an appropriate amount. Inother words, the given balance between closed area and area of holesprovides a heat transfer distribution that is optimized in view of thepreparation of delicate food such as steak or fish.

The heat capacity per area is also referred to as specific heatcapacity, or thermal capacity per area. The heat capacity per area mayalso be referred to as thermal mass.

In an example, the value for the heat capacity per area is in the rangeof 20-45 JK⁻¹ dm², e.g. 35 JK⁻¹ dm².

The term “approximately” relates to a deviation of up to +/−15% of thegiven value, for example, +/−10% or +/−5% of the given value.

In an example, the through-holes cover 5 to 25% of the pan surface area.The pan surface area relates to the flat surface area of the pan.

In another example, the hole area of the projected area is provided witha ratio of 8 to 12%, e.g. 10.7%.

In another example, the through-holes cover 10 to 18%, e.g. 16% of theflat pan surface area.

According to an example, the through-holes are provided with a minimumwidth of approximately 2 mm, and a maximum width of approximately 10 mm.

For example, the width is 3 to 4 mm. In a further example, the width is5 mm.

In an example, the through-holes are provided with a size ofapproximately 12 mm×3 mm.

The length of the through-holes is provided in an example with a minimumof 5 mm, for example the length is up to 20 mm or more.

In a further example, the ratio of the length to the width is at least2:1. For example, the pan is made of aluminum, or an aluminum alloy, andhas a thickness of approximately 1.0 to 1.5 mm, e.g. 1.2 mm.

In another example, the pan is made from steel and has a thickness ofapproximately 0.5 to 1.0 mm, e.g. 0.8 mm.

In an example, the bottom surface is flat. In another example, the panbottom is provided with a plurality of upwardly projecting ribs arrangedin an alternate manner with lower surface portions.

According to an example, the pan bottom is provided with a plurality ofupwardly projecting ribs arranged in an alternate manner with lowersurface portions, and the through-holes are provided in the lowersurface portions.

As an advantage, the hot air can pass through the through-holes, evenwhen food is arranged in the pan, since due to the upwardly projectingribs, the food is at least mainly resting on the upwardly projectingribs, and is thus not covering, or at least not to a critical amount,the through-holes in the lower surface portions.

According to an example, two diagonally opposed corners are providedwith lowered side-walls corner segments.

When providing diagonally opposed corners with lowered side-walls cornersegments, larger food, such as a whole fish, or other longitudinallyextending larger pieces of food, i.e. meat or fish, can be arranged andprepared, although ranging across the borders of the pan.

The term “lower” relates to providing at least half of the height ofadjacent side-walls portions. In an example, the lower portions areprovided with at least less than a third of the height of thesurrounding side-walls, i.e. with at maximum a third of the height.According to an example, an outer contour of the pan is provided with aplurality of extensions for abutting to adjacent inner surfaces of afood preparation chamber. At least one lateral recess is providedbetween the extensions as a secondary hot air passage for supply of hotair from atop to an area below the pan.

The hot air passage provided by the plurality of through-holes may thusbe referred to as primary hot air passage.

According to an example, the hot air passage by the plurality ofthrough-holes and the secondary hot air passage are provided in a ratioin a range of approximately 1:1. In an example, the secondary hot airpassage is larger than the hot air passage by the plurality ofthrough-holes with a factor of about 2 to 3, e.g. with a factor of 2.3.

For example, 16% of the pan area is provided as through-holes for theprimary hot air passage, and the secondary air passage is provided witha cross-section in a size of 20% of the cooking chamber area.

In an example, a food chamber is provided by an enclosing cookingchamber structure with an overall area. The projected surface of the panfor receiving the food is provided in a size of approximately 80% of theoverall cooking chamber area. The pan for receiving the food is providedwith a floor surface, i.e. a flat surface for supporting the food ofapproximately 65% of the projected surface. For example, the overallcooking chamber area is provided with a size of 4.10 dm², the projectedsurface of the pan with a size of 3.28 dm², and the floor surface of thepan with a size of 2.14 dm². The through-holes are provided with a holearea of 0.35 dm², with holes in a size of 3×12 mm. For example, about100 holes may be provided.

In an example, the through-holes cover 5 to 20% of the pan surface area.The pan surface area relates to the flat area of the pan.

According to the invention, also an apparatus for preparing food isprovided, the apparatus comprising a food preparation chamber, an airmovement device, a heating device, and a pan. The food preparationchamber is provided by container surfaces, which at least partly enclosea receiving volume provided for receiving the pan with food to beprepared by a through-streaming of hot air. The air movement deviceprovides a circulating air flow streaming through the food preparationchamber. The heating device is configured to heat the air flow providedby the air movement device. The pan is provided as a pan according toone of the above-mentioned examples. The pan is arranged in the air flowof hot air. Further, food arranged on the pan is prepared by a twofoldheating mechanism: i) convection directly via the hot air provided as ahot air passage by the through-holes; and ii) conduction provided by thepan structure heated up by the stream of hot air.

According to a further example, the apparatus comprises an air ductarrangement. An air entry opening for entering of hot air into thereceiving volume, and an air discharge opening for exiting of air fromthe receiving volume are provided. The duct arrangement provides an airflow from the discharge opening via the heating device and the airmovement device to the air entry opening.

In an example, the air movement device is configured to provide an airflow rate of approximately 20 l/sec or more in the food preparationchamber. In an example, the heating device is configured to supply heatto the air such that hot air is provided.

The term “hot air” relates to a temperature with a range ofapproximately 80° C. to 250° C.

The term “through-streaming of hot air” means that the delivery of heatto the food to be prepared is provided by the hot air. Thus, besidesreaching the upper surfaces of a food pile, also interior surfaces andspaces of the food piles are reached by the air. The term “food pile”also relates to individual pieces of food, such as fish or steak. Thehot air is thus penetrating food, where the food has such structures,like in a pile, and the hot air is thus not only moved around outerboundary of the food with lower speed, but directly heats up the food,i.e. the hot air transmits the heat directly to places of the food.

In an example, the hot air flows with a high velocity and in particularwith a high flow rate in the food preparation chamber, for example withthe air flow rate of approximately 20 liters per second as a minimum, asmentioned above.

For example, the air movement device is a fan with an air inlet and anair outlet. The fan may thus have an air suction side and an air blowoutside.

The fan is provided as a centrifugal fan or as a radial fan.

In a further example, a threefold heating mechanism is provided withiii) radiation provided by the enclosing container surfaces heated up bythe stream of hot air.

According to an example, in relation to food arranged on the pan bottom,the heat transfer via the convection is provided with a first ratio andthe heat transfer via the conduction with a second ratio. The firstratio and the second ratio are provided in a range of approximately 1/1to approximately 1/3.

In an example, the heat transfer via the radiation is provided with athird ratio, and the first ratio, the second ratio and the third ratioare provided in a range of approximately 1/1/0.5 to approximately1/3/0.3. For example, the heat provided by radiation is 15% of the totalheat transfer.

According to an example, the two heating mechanisms are exclusivelysupplied with heat from the heating device.

Other heat sources are not provided. The pan is acting as a heat buffer,for example the pan is made of aluminum, or an aluminum alloy, with athickness of approximately 1.0 to 1.5 mm, e.g. 1.2 mm.

The apparatus is provided as a high air speed circulation cookingdevice.

According to an example, the pan is provided with an outer contour thatis provided smaller than an inner cross-section of the food preparationchamber forming an air ventilation gap at least along a part of theouter contour to form a secondary hot air passage for supply of hot airfrom atop to an area below the pan.

The term “relation” refers to the opening size for the air streams. Inanother example, the relation also considers a correction factor forsmall openings in the sense that the effective opening size is somewhatsmaller for the small openings of the pan.

The form of the pan provides lateral ventilation gaps as the secondaryair passages.

In one example, the through-holes are provided as longitudinal slitsarranged in parallel lines. In another example, the lines are providedtransverse to a connection line of the lowered side-walls cornersegments.

According to an example, the apparatus is a desk-appliance apparatus.

The term “desk-appliance” refers to an apparatus that is suitable inparticular for household purposes. The apparatus can be placed ondifferent working surfaces, for example in a kitchen, on the table orother working surfaces. The apparatus can also be placed in a shelf oron a cupboard. The desk-appliance relates to an appliance that can bemanually moved and carried to different places by a single person. Forhousehold purposes, the volume occupied by the appliance is constrainedto sizes as small as possible. In an example, the desk-appliance relatesto a portable appliance.

In another example, the apparatus is a built-in appliance fixedlyprovided as installed kitchen equipment.

According to the invention, also a method for preparing food with hotair is provided, comprising the following steps:

In a first provision step, food is provided on a pan in a foodpreparation chamber.

In a second provision step, a through-streaming of hot air in the foodpreparation chamber is provided. The through-streaming of hot air in thefood preparation chamber is provided, wherein the through-streaming ofhot air is provided as a hot air passage through holes in a pan bottom.The heat is affecting the food in a twofold manner: i) convecting heatdirectly via the hot air; and ii) conducting the heat by the panstructure that is heated up by the stream of hot air. The through-holescover approximately 3 to 50% of the pan surface and the heat capacityper area of the projected bottom surface of the pan bottom is between 10and 75 JK⁻¹ dm⁻².

According to an aspect of the present invention, a pan is provided witha structure that allows a proper and improved way of preparing, forexample, fish or meat. In particular, the provision of thermal energy isprovided by the hot air stream, and also by the hot air stream heatingup the pan bottom surface, which for this purpose has a particularthermal capacity, i.e. a particular thermal mass. For example, anair-based fryer that is usually used for preparation of fries or chickencan also be used for the preparation of other more delicate food, suchas fish or meat, by using the pan, for example instead of a basket usedfor fries.

These and other aspects of the present invention will become apparentfrom and be elucidated with reference to the embodiments describedhereinafter.

BRIEF DESCRIPTION OF THE DRAWINGS

Exemplary embodiments of the invention will be described in thefollowing with reference to the following drawings:

FIG. 1 shows a perspective view of a pan according to an example in FIG.1A, and a schematic cross-section in FIG. 1B;

FIG. 2 shows a further example of a pan in a perspective view in FIG. 2Aand in a cross-section in FIG. 2B;

FIG. 3 shows a further example of a pan in a perspective view;

FIG. 4 shows a still further example in a top view;

FIG. 5 shows a schematic cross-section through an apparatus forpreparing food in an example with an air movement device arranged on theside in FIG. 5A and in an example with an air movement device arrangedabove in FIG. 5B;

FIG. 6 shows a further cross-section of a further example of anapparatus for preparing food;

FIG. 7 shows basic steps of an example of a method for preparing foodwith hot air;

FIG. 8 shows a further example of a pan in a perspective view in FIG.8A, in a top view in FIG. 8B, and in a side view in FIG. 8C;

FIG. 9 shows a perspective view of a further example of a pan; and

FIG. 10 shows a further example of a pan in a perspective view.

DETAILED DESCRIPTION OF EMBODIMENTS

FIG. 1 shows a pan 10 for a hot air apparatus for preparing food (notfurther shown). The pan 10 comprises a pan bottom 12 providing a pansurface area for receiving food to be prepared. The food is indicatedwith a dotted line 14 in FIG. 1B showing a cross-section through theperspective view of FIG. 1A. Further, side-walls 16 are provided that atleast partly surround the pan surface area. Further, a mountingconnector 18 is provided for temporarily mounting the pan inside a foodpreparation chamber of an apparatus for preparing food. The pan bottom12 is provided with a plurality of through-holes 20 as hot air passage.An arrow 22 schematically indicates one of the several paths of the hotair passage. The through-holes cover approximately 3 to 50% of the pansurface area, and the heat capacity per area of the projected bottomsurface of the pan bottom is between 10 and 75 JK⁻¹ dm⁻². In the shownexample, the value for the heat capacity per area is in the range of20-45 JK⁻dm⁻², e.g. 35 JK⁻¹ dm⁻².

For example, the through-holes cover 5 to 25% of the pan surface area.In another example, the through-holes cover 10 to 18%, e.g. 16% of thepan flat surface area.

According to a further example, the through-holes are provided with aminimum width of approximately 2 mm, and a maximum width ofapproximately 10 mm. In the example, the width is 3-4 mm. Thethrough-holes are provided with a length of up to 20 mm.

For example, the pan is made from aluminum, or an aluminum alloy, andhas a thickness of approximately 1.0 to 1.5 mm, e.g. 1.2 mm. In anotherexample, the pan is made from steel and has a thickness of approximately0.5 to 1.0 mm, e.g. 0.8 mm. As indicated in FIG. 1B, the pan surface 12is provided to be flat in one example.

FIG. 2 shows a further example, in which the pan bottom 12 is providedwith a plurality of upwardly projecting ribs 24. The upwardly projectingribs 24 are only schematically indicated in FIG. 2A.

FIG. 2B shows a more detailed view in form of a cross-section of theupwardly projecting ribs 24. As can be seen in FIG. 2B, the projectingribs 24 are arranged in an alternate manner with lower surface portions25. The through-holes 20 are provided in the lower surface portions 25.

For example, this provides that hot air can enter the area where thefood is located, i.e. the hot air can pass through the pan bottom 12,although, for example, food is arranged on the pan bottom surface. Dueto arranging the through-holes 20 in the lower surface portions 25,these through-holes 20 will not be covered, or at least not completely,when arranging food on the pan bottom.

FIG. 3 shows a perspective view of a further example, where twodiagonally opposed corners 26 are provided with lowered side-wall cornersegments 28. The term “lower” relates to providing at least half of theheight of adjacent wall portions. For example, the lower portions areprovided with at least less than a third of the height of thesurrounding side-walls.

This provides the possibility to arrange food with a larger extension ina longitudinal direction on the pan, for example by having the foodarranged such that the end portions are extending across the pan'ssurface.

FIG. 4 shows a top view of a further example of the pan. The pan 10 isprovided with an outer contour 30. A plurality of extensions 32 isprovided for abutting to adjacent inner surfaces of a food preparationchamber (not shown in FIG. 4). At least one lateral recess 34 isprovided between the extensions 32 as a secondary hot air passage forsupply of hot air from atop to an area below the pan (not furthershown). The lateral recess 34 is schematically indicated with a dottedline structure in FIG. 4 for one portion. Of course, also furtherlateral recess portions may be provided, as can be seen in FIG. 4.

The secondary hot air passage allows hot air to circumvent the area ofthe pan to reach the area below the pan bottom 12 in order to providehot air to the food arranged on the pan bottom 12 by the through-holes.For example, a centrifugal fan is arranged above the food chamberforcing the hot air downwards on the outer circumferential portions ofthe food chamber.

In FIG. 5A, a schematic cross-section through an apparatus 100 forpreparing food is provided. The apparatus 100 comprises a foodpreparation chamber 102, an air movement device 104, an air ductarrangement, indicated with dotted lines 106, a heating device 108, anda pan 110. The food preparation chamber 102 is provided by containersurfaces 112, which at least partly enclose a receiving volume 114provided for receiving the pan 110 with food to be prepared by athrough-streaming of hot air. An air entry opening 116 is provided forentering of hot air into the receiving volume 114. Further, a dischargeopening 118 is provided for exiting of air from the receiving volume.The air entry opening 116 as well as the air discharge opening 118 areonly schematically indicated with a respective arrow. In particular, abottom surface 120 of the food preparation chamber 102 may be providedwith a number of through-holes for providing the air entry opening 116.The air movement device 104 provides a circulating air flow streamingthrough the food preparation chamber. For example, a first arrow 122indicates air entering the air movement device 104 and a second arrow124 indicates an air stream leaving the air movement device 104. Theheating device 108 is configured to heat the air flow provided by theair movement device 104. The air duct arrangement 106 provides an airflow from the discharge opening 118 via the heating device 108 and theair movement device 104 to the air entry opening 116. The pan 110 isprovided as a pan 10 according to one of the preceding examples. The pan10 is arranged in the air flow of hot air. Food arranged on the pan 10is prepared by a twofold heating mechanism: i) convection directly viathe hot air provided as a hot air passage by the through-holes, and ii)conduction provided by the pan structure heated up by the stream of hotair.

According to an example, not further shown, in relation to food arrangedon the pan bottom, the heat transfer via the convection is provided witha first ratio, and the heat transfer via the conduction with a secondratio. The first ratio and the second ratio are provided in a range ofapproximately 1/1 to approximately 1/3.

In a further example, the two heating mechanisms are exclusivelysupplied with heat from the heating device 108.

It must be noted that FIG. 5A shows an embodiment with a laterallyarranged fan. However, in a further example, the fan is a centrifugalfan arranged above the food chamber. The air movement path is providedas vertically oriented downward streaming in the outer circumferentialportions of the food chamber, and a vertically oriented upward streamingthough the food chamber.

In FIG. 5B, another example of the apparatus 100 for preparing food isshown, comprising the food preparation chamber 102, the pan 110, and acentrifugal fan 132 as the air movement device 104 arranged above thefood preparation chamber 102. Heating elements 133 of the heating device108 are also arranged above the food preparation chamber 102 in frontof, i.e. below the centrifugal fan 132. The centrifugal fan 132 isrotating around a vertical axis 134 and driven by a motor 136. Thecentrifugal fan 132 sucks air from the area of the food preparationchamber 102, as indicated with arrows 138, and blows out air to theside, as indicated with arrows 140. This results in an air streamdownwards to the bottom area, where the air is directed towards thebottom surface 120 of the food preparation chamber 102, as indicatedwith arrows 142 and 144. The airstream then passes the number ofthrough-holes in a bottom 145 of the pan for providing the air entryopening 116, which passing of the air is indicated with a number ofarrows 146.

In an example, the apparatus 100 for preparing food comprises the foodpreparation chamber 102, the air movement device 104, the heating device108, and the pan 110. The food preparation chamber is provided by thecontainer surfaces 112, which at least partly enclose the receivingvolume 114 provided for receiving the pan with food to be prepared bythe through-streaming of hot air. The air movement device provides thecirculating air flow streaming through the food preparation chamber. Theheating device is configured to heat the air flow provided by the airmovement device. The pan is provided as a pan according to one of thepreceding claims, and the pan is arranged in the air flow of hot air.Further, food arranged on the pan is prepared by a twofold heatingmechanism:

i) convection directly via the hot air provided as a hot air passage bythe through-holes; and

ii) conduction provided by the pan structure heated up by the stream ofhot air.

According to a further example, shown in FIG. 6, the pan 10 (110) isprovided with an outer contour, visible in the cross-section, andindicated with reference character 126, wherein the outer contour 126 isprovided smaller than an inner cross-section 128 of the food preparationchamber 102 forming an air ventilation gap 130 at least along a part ofthe outer contour to form a secondary hot air passage for supply of hotair from atop to an area below the pan.

FIG. 7 shows an example of a method 200 for preparing food with hot air.The following steps are provided:

In a first provision step 202, food is provided on a pan in a foodpreparation chamber.

In a second provision step 204, a through-streaming of hot air in thefood preparation chamber is provided. The through-streaming of hot airis provided as a hot air passage through holes in a pan bottom. The heatis affecting the food in a twofold manner: i) a convection 206 of heatdirectly via the hot air is provided; ii) a conduction 208 of heat bythe pan structure is provided, wherein the pan structure is heated up bythe stream of hot air. Further, an arrow 210 indicates the possiblearrangement of further steps.

The first provision step 202 is also referred to as step a) and thesecond provision step 204 is step b). A dotted frame for the provisionstep 204 indicates that the first and the second sub-step, i.e. theconvection 206 and the conduction 208, do belong to the same step b).

A further example of the pan 10 is shown in FIG. 8A in a perspectiveview. As can be seen, the mounting connector 18 is provided on one ofthe side portions. Further, the pan bottom 12 is provided with a ribstructure 36 and a through-hole structure 38 in-between the ribs of therib structure 36. Further, the two diagonally opposed corners 26 areshown with lowered side-walls corner segments, for allowing, forexample, to provide the possibility for arranging larger pieces of foodto be prepared in the pan.

FIG. 8B shows the top view, and FIG. 8C shows a side view from the sidehaving the mounting connector 18 arranged on an extended middle portion40 of one of the side-walls.

According to a further example, the pan 10 (110) is a fish pan for anair-based fryer. The fish pan may be provided for cooking fish, but alsofor cooking meat. By the provision of the above-mentioned ratio ofthrough-holes covering a certain amount of the pan surface area, and byproviding the pan bottom 12 with a thermal mass in the given range, asufficient contact of the food to be prepared with a hot surface area isprovided for ensuring a proper preparation of the food. Further, thediagonally opposed lower segments of the side-wall portions provide anoptimized shape with respect to, for example, the preparation of a wholefish as a larger piece of food to be prepared. The, for example, metalsheet surface of the pan bottom 12 is provided to create a heat bufferthat can be used to heat up the fish or meat to a higher temperature,for example for a better crust forming. The holes are there to assurethe cooking of the inner side of the food. Ribs, as an option, areprovided to create barbecue stripes, and also to provide through-holeopenings uncovered. The above-mentioned balance between closed areas andarea of holes provides the basis for a proper preparation of, forexample, fish.

According to an example, a pan suitable for use in a high speed aircirculating cooking device like an air-based fryer or flavor wave isprovided. The pan is provided having holes that cover 3 to 40% of thesurface area, or more specific 5 to 25%, e.g. 16% of the area of theflat surface area, or of the area covered by a rib structure.Preferable, the hole area is divided over many holes. The pan isprovided with sides going upwards to prevent food falling off the pan.The two cutouts in the opposite corners allow the cooking of biggerfishes, for example.

FIG. 9 shows a perspective view of a pan in a further example. The twodiagonally opposed corners 26 are shown with the lowered side-wallscorner segments 28. The upwardly projecting ribs 24 are arranged in alongitudinal manner parallel to each other, wherein the orientation ofthe upwardly projecting ribs 24 is transverse to a connection line ofthe diagonally opposed corners 26. In the example of FIG. 9, thethrough-holes 20 have a longitudinal shape and are displaced from eachother with a closed surface portion in the lower surface portions 25. Itis noted that in another example, the through-holes 20 have a differentshape, such as small circular shapes, or longer longitudinal shapes, orsquare shapes, such as rectangular shapes. Still further, thedisplacement of the through-holes is also provided in a differentmanner, for example with a larger segment being closed, or a smallersegment.

As can be seen further, the mounting connector 18 is only shown with anextended portion 40 for connection with an adapter configuration 42, asshown in FIGS. 8A, 8B, and 8C.

The mounting connector 18 may be connected with a handle 44, as shown inFIG. 10.

FIG. 10 shows a further example of the through-holes 20, the upwardlyprojecting ribs 24 and the lower surface portions 25 being arranged in aconcentric manner, wherein the upwardly projecting ribs 24 are providedas continuous circles.

In a further example, not further shown, the upwardly projecting ribs 24are provided as circular segments with interruptions with respect to theupwardly projecting parts.

In a still further example, the upwardly projecting ribs 24 are providedin a longitudinal manner, similar to the ribs shown in FIG. 9, howeverwith interruptions of the longitudinal ribs, i.e. the ribs are providedas several segments.

It has to be noted that embodiments of the invention are described withreference to different subject matters. In particular, some embodimentsare described with reference to method type claims whereas otherembodiments are described with reference to the device type claims.However, a person skilled in the art will gather from the above and thefollowing description that, unless otherwise notified, in addition toany combination of features belonging to one type of subject matter alsoany combination between features relating to different subject mattersis considered to be disclosed with this application. However, allfeatures can be combined providing synergetic effects that are more thanthe simple summation of the features.

While the invention has been illustrated and described in detail in thedrawings and foregoing description, such illustration and descriptionare to be considered illustrative or exemplary and not restrictive. Theinvention is not limited to the disclosed embodiments. Other variationsto the disclosed embodiments can be understood and effected by thoseskilled in the art in practicing a claimed invention, from a study ofthe drawings, the disclosure, and the dependent claims.

In the claims, the word “comprising” does not exclude other elements orsteps, and the indefinite article “a” or “an” does not exclude aplurality. A single processor or other unit may fulfill the functions ofseveral items re-cited in the claims. The mere fact that certainmeasures are re-cited in mutually different dependent claims does notindicate that a combination of these measures cannot be used toadvantage. Any reference signs in the claims should not be construed aslimiting the scope.

The invention claimed is:
 1. A pan for a hot air apparatus for preparingfood, comprising: a pan bottom providing a pan surface area forreceiving food to be prepared; side-walls at least partly surroundingthe pan surface area; and a mounting connector for mounting the paninside a food preparation chamber of an apparatus for preparing food;wherein the pan bottom is provided with a plurality of through-holes asa hot air passage; wherein the through-holes cover approximately 3 to50% of the pan surface area; and wherein a heat capacity per area of abottom surface of the pan bottom is between 10 and 75 JK⁻¹ dm⁻².
 2. Thepan according to claim 1, wherein the through-holes are provided with aminimum width of approximately 2 mm, and a maximum width ofapproximately 10 mm.
 3. The pan according to claim 1, wherein the panbottom is provided with a plurality of upwardly projecting ribs arrangedin an alternate manner with lower surface portions, and wherein thethrough-holes are provided in the lower surface portions.
 4. The panaccording to claim 1, wherein two diagonally opposed corners areprovided with lowered side-wall corner segments.
 5. The pan according toclaim 1, wherein an outer contour of the pan is provided with aplurality of extensions for abutting to adjacent inner surfaces of afood preparation chamber; and wherein at least one lateral recess isprovided between the extensions as a secondary hot air passage.
 6. Thepan according to claim 5, wherein the hot air passage by the pluralityof through-holes and the secondary hot air passage are provided in aratio in a range of 1:1 to 1:3.
 7. An apparatus for preparing food,comprising: a food preparation chamber; an air movement device; aheating device; and a pan including a pan bottom providing a pan surfacearea for receiving food to be prepared, side-walls at least partlysurrounding the pan surface area, and a mounting connector for mountingthe pan inside a food preparation chamber of an apparatus for preparingfood, wherein the pan bottom is provided with a plurality ofthrough-holes as a hot air passage, wherein the through-holes coverapproximately 3 to 50% of the pan surface area, and wherein a heatcapacity per area of a bottom surface of the pan bottom is between 10and 75 JK⁻¹ dm⁻²; wherein the food preparation chamber is provided bycontainer surfaces, which at least partly enclose a receiving volumeprovided for receiving the pan with food to be prepared by athrough-streaming of hot air; wherein the air movement device provides acirculating air flow streaming through the food preparation chamber;wherein the heating device is configured to heat the air flow providedby the air movement device; wherein the pan is arrangeable within thereceiving volume in the air flow of hot air; and wherein the apparatusis configured for preparing food arranged on the pan by a twofoldheating mechanism including: convection directly via the hot airprovided as a hot air passage by the through-holes; and conductionprovided by the pan structure heated up by the stream of hot air.
 8. Theapparatus according to claim 7, further comprising: an air ductarrangement including an air entry opening for entering of hot air intothe receiving volume, and an air discharge opening for exiting of airfrom the receiving volume; wherein the air duct arrangement isconfigured to provide an air flow from the discharge opening via theheating device and the air movement device to the air entry opening. 9.The apparatus according to claim 7, wherein in relation to food arrangedon the pan bottom, the heat transfer via the convection is provided witha first ratio, and the heat transfer via the conduction with a secondratio; and wherein the first ratio and the second ratio are provided ina range of approximately 1/1 to approximately 1/3.
 10. The apparatusaccording to claim 7, wherein the two heating mechanisms are exclusivelysupplied with heat from the heating device.
 11. The apparatus accordingto claim 7, wherein the pan is provided with an outer contour that isprovided smaller than an inner cross-section of the food preparationchamber forming an air ventilation gap at least along a part of theouter contour to form a secondary hot air passage for supply of hot airfrom atop to an area below the pan.
 12. The apparatus according to claim7, wherein the apparatus is configured as a desk-appliance.
 13. Theapparatus according to claim 7, wherein the apparatus is configured as abuilt-in appliance.
 14. A method for preparing food with hot air, themethod comprising acts of: providing food on a pan including a panbottom with a plurality of through-holes as a hot air passage; whereinthe through-holes cover approximately 3 to 50% of the pan surface area;and wherein a heat capacity per area of a bottom surface of the panbottom is between 10 and 75 JK⁻¹ dm⁻²; positioning the pan in a foodpreparation chamber; providing a through-streaming of hot air in thefood preparation chamber; wherein the through-streaming of hot air isprovided as a hot air passage through the plurality of through-holes;and wherein heat is applied to the food in a twofold manner: convectingheat directly via the hot air via the plurality of through-holes; andconducting heat by the pan structure that is heated up by the stream ofhot air.